Our Little Creperie

One of our dreams for the future is to retire and open a little creperie (a restaurant that sells crepes!). We started planning after we visited the cutest creperie in Charlottesville, VA during our honeymoon. It is called The Flat and you can see a picture here. The menu is really simple and features both savory and sweet crepes. Matt and I stopped there for dinner one night and fell in love. My crepe had ham, fresh brie, and apple slices. Matt's crepe had sausage, brie, and spinach. They were both delicious! Of course, the dessert crepes were to die for as well. Who can beat Nutella and fresh fruit? (As you can tell from previous posts, I am definitely obsessed with Nutella).

Matt and I have made crepes a few times now. Usually, we eat them in the morning and just mix fruit, jam, honey, Nutella, peanut butter and such for a wonderful breakfast. Today we made some crepes for dinner. We decided on ham, swiss, and apple as the dinner combination. They were fabulous! The great thing about crepes is that they can be very inexpensive. The cost depends entirely on what you decide to put in them.

The talented chef.

Here is the recipe we used to make the crepes. We got it from a book called Teens Cook that I got for Christmas many years ago. It actually has some great recipes in it. I use it all the time.

Ingredients:
4 eggs
1 1/3 cups milk
2 Tb. oil
1 cup flour
1/2 tsp. salt

Place eggs in a blender. Add the milk, oil, flour, and salt and blend until smooth. Since we don't have a blender (see the smoothie post), we just beat the mixture really well. A blender would probably make sure there are no lumps though.

Heat an 8-inch nonstick saute pan over medium heat. Place a small amount of oil or butter on a paper towel and rub it over the surface of the pan. Pour in 1/4 cup of the crepe batter and quickly swirl the pan,  making sure the batter covers the entire bottom of the pan (the crepe should be very thin). Cook for 2 minutes (or until the edges start curling up a bit). Loosen the edges with a spatula and turn the crepe over. Repeat the process with all the batter. You can just stack the cooked crepes on top of each other--just be careful pulling them apart when you are ready to eat.

When all the crepes are finished, put whatever you want inside. It will all be delicious, we promise.

I love that we are both wearing our BYU football shirts. I think that really highlights our sophistication and grace :)